Turkey question?? Where does the weight go?

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Fire Starter
Original poster
Jul 16, 2007
OK, seriously this is wierd....So I smoked a 3 lb turkey breast /roast tonight. Came out perrrrrrrfect! I am cooling it to slice for lunch meat tomorrow now here's the question. It was 3 lbs and now its 1.7 lbs?????????? My 16 yr old will eat that in 1 day no problem. grrrrrrrrrrr There was NO drippings in the pan....where did it go??

So if I want 4-5 lbs of meat I should buy a 7lb roast?

BTW: I brined for overnight and rinsed well, no salt taste.
I rubbed w/poultry seasoning/sage/thyme/pepper and injected w/butter and LOTS of pepper But I'm bummed that I did all this for basically 1 1/2 lbs of lunch meat.
They inject them with a salt water solution. It evaporated I guess. It's not supposed to be more than 10% - I think. Or is it a 10% solution? CRS ya know!
If it was a 10% solution it would have weighted over 2 lb's when done....I don't get it..............we had about a 43% loss of weight. Yet a fairly clean smoker, no mess..............
I have experienced the same thing with chicken thighs, remember anything brined is holding plenty of moisture, salt can absorb 30x its weight in water. that's why most meats don't dry out as much when brined. I would just take it as evaporation.
It was a 3lb roast prior to brining. I didn't weigh it post brining. I think this is just gonna be a mystery.............
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